Characteristics of Strawberry Jam Containing Strawberry Puree

Kim, Jinsook; Kang, Eun Kyeong; Chang, Young-Eun; Lee, Ji‐Hyun; Kim, Gi-Chang; Kim, Kyungmi

doi:10.9724/kfcs.2013.29.6.725

Cited by 13 publications

(3 citation statements)

References 7 publications

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“…As a consequence, the obtained jam samples were harder. Increase in jam hardness was previously reported by Jin -Sook Kim (2013) when strawberry puree/sugar ratio was increased in the product formulation and that was due to high pectin content 27 . Adhesiveness represents the work required to pull the compression probe away from the sample.…”

Section: Effects Of Peel/sugar Ratio On Textural Properties and Overa...supporting

confidence: 60%

Use of pitaya (Hylocereus spp.) peel in jam making: Effects of peel/sugar ratio and high methoxyl pectin level on textural quality and overall acceptability of the product

2022

Sci. Tech. Dev. J. - Eng. Tech.

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Pitaya is a tropical fruit with high nutritional value and is industrially used to make different food products. This fruit has been widely cultivated in different Asian countries. Pitaya peel is usually discarded during fruit processing as a by-product even though it is rich in different nutrients. In this study, pitaya (Hylocereus polyzhizus and Hylocereu undatus) peel is used as a material to develop a new value-added product. The protein content of red flesh pitaya peel was 1.3 times higher than that of white flesh pitaya peel. The carbohydrate and total dietary fiber contents of red flesh pitaya peel were lower than those of white flesh pitaya peel. The pectin content of red flesh fruit peel was lower than that of white flesh fruit peel. The betacyanin content of red flesh pitaya peel was 1.6 times higher than that of white flesh pitaya peel. Red flesh pitaya peel (Hylocereus polyzhizus) was used for the jam experiment due to high antioxidant content and activity. Effects of peel/sugar ratio and high methoxyl pectin level were evaluated for textural properties and overall acceptability. The peel/sugar ratio was varied 30/70, 40/60, 50/50, 60/40, 70/30 (w/w) and the level of high methoxyl pectin was 0 (control), 0.5, 1.0, 1.5, 2.0 and 2.5% of the puree weight. When the peel/sugar ratio increased from 30/70 to 70/30 (w/w), the jam hardness increased by 635% and the overall acceptability of jam increased from 30/70 to 50/50 (w/w). When the high methoxyl pectin level increased from 0 to 2.5%, the jam hardness increased by 120% and the overall acceptability of jam increased from 0 to 1.5%. The peel/sugar ratio 50/50 w/w and 1.5% high methoxyl pectin were appropriate due to the improvement in hardness and adhesiveness.

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Section: Effects Of Peel/sugar Ratio On Textural Properties and Overa...supporting

confidence: 60%

Use of pitaya (Hylocereus spp.) peel in jam making: Effects of peel/sugar ratio and high methoxyl pectin level on textural quality and overall acceptability of the product

2022

Sci. Tech. Dev. J. - Eng. Tech.

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“…Organic acids in the fruit are effective in taste and aroma, not only in fresh consumption but also as a processed product. For example, significant amounts of malic acid, citric acid and oxalic acid contents were determined in strawberry jam made from fruit puree without additives [ 45 ]. Organic acids show antioxidant properties, which explains their widespread use for pharmacological purposes.…”

Section: Resultsmentioning

confidence: 99%

Identification of Metabolites Changes and Quality in Strawberry Fruit: Effect of Cultivation in High Tunnel and Open Field

Geçer

Orman²,

Gündoğdu

et al. 2022

Plants

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Strawberry has gained increasing popularity all over the world due to its fruit properties. This popularity is due to the phytochemicals that strawberries have. The aim of this study is to reveal the effect of cultivation in open field and high tunnel on agromorphological and biochemical properties of strawberries. In this study, fruit yield and fruit quality characteristics of some strawberry varieties grown in open field and high tunnel were investigated. The highest fruit yield, fruit weight and titratable acidity were obtained in high tunnel grown Albion cultivar (542.743 g/plant, 14.927 g/fruit and 1.047%, respectively). While there was no statistical difference between cultivars and treatments in terms of soluble solids content and pH, fruit count was higher in Albion and Kabarla cultivars in both treatments compared to other cultivars (p < 0.05). Among the phenolic compounds, gallic acid was determined to be higher (between 9.246–31.680 mg/100 g) than other phenolics. Considering the organic acid content, malic acid was determined as the dominant organic acid in Kabarla cultivar (870.729 mg/100 g). In addition, in terms of vitamin C content, Rubygem cultivar stood out in both applications. Phenolic compound and organic acid contents varied in terms of varieties and applications. As a result, strawberry fruit, which is an important fruit in terms of fruit quality and consumption diversity, has been found to have high phenolic compounds and organic acid content, although it varies in all varieties and applications.

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“…딸기(Fragaria ananassa)는 색상이 우수하고 유기산과 당분이 풍부해 맛이 좋은 과채류이다 (7). 또한, 딸기는 비타민 C, 안토사 이아닌, 페놀산, 포타슘, 그리고 철 등을 풍부하게 함유하고 있어 피로 회복, 혈액 순환, 그리고 산화방지 효능이 뛰어나다 (8).…”

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Development and shelf-life determination of senior-friendly strawberry jelly

김지현¹,

민세철²

2017

Korean Journal of Food Science and Technology

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Senior-friendly strawberry jelly was developed using strawberry juice, sugar, xanthan gum, and locust bean gum. The experimental variables included strawberry juice (30.0-40.0%, w/w) and sugar (7.5-10.0%, w/w) concentrations and the xanthan gum/locust bean gum ratio (0.3-4.0), and interactions among these variables were predicted using a response surface methodology. The optimal concentrations of strawberry juice and sugar and the ratio of xanthan gum/ locust bean gum, determined against jelly hardness, were found to be 40.0, 10.0, and 1.5%, respectively. The hardness, gumminess, and chewiness of strawberry jelly increased significantly during storage at 5 and 15 o C (p<0.05). The lightness of the gum decreased significantly at both temperatures (p<0.05), whereas the hue angle increased during storage at 15 o C. The zero-order kinetics was used to predict the shelf-life of the prepared jelly (R²=0.89-0.96), which was determined to be 38 and 26 days at 5 and 15 o C, respectively.

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Characteristics of Strawberry Jam Containing Strawberry Puree

Cited by 13 publications

References 7 publications

Use of pitaya (Hylocereus spp.) peel in jam making: Effects of peel/sugar ratio and high methoxyl pectin level on textural quality and overall acceptability of the product

Use of pitaya (Hylocereus spp.) peel in jam making: Effects of peel/sugar ratio and high methoxyl pectin level on textural quality and overall acceptability of the product

Identification of Metabolites Changes and Quality in Strawberry Fruit: Effect of Cultivation in High Tunnel and Open Field

Development and shelf-life determination of senior-friendly strawberry jelly

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